Banana Nut Muffins
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Lightly sweetened with honey, these fluffy banana nut muffins are a delicious way to use up overripe bananas.
When I was in culinary school, the chefs would randomly (and terrifyingly!) inspect our trash cans to make we hadn’t tossed any scraps that could be repurposed into something else. I quickly learned that absolutely nothing is wasted in restaurant kitchens: stale bread becomes breadcrumbs and croutons; bones become stock; vegetable odds and ends become soup; cake trimmings become dessert trifles; and old bananas become muffins, cake, banana bread or banana ice cream. These fluffy banana nut muffins sweetened with honey and enriched with Greek yogurt are one of my favorite ways to use up overripe bananas. Instead of folding the walnuts into the batter, I toss them with honey and cinnamon and sprinkle them over top to give each muffin a sweet and crunchy lid.
What You’ll Need To Make Banana Nut Muffins
As you can see, you want your bananas to be pretty brown; the browner and spottier, the better! To speed up the ripening process, place your bananas in a brown paper bag and fold down the top.
If you have over-ripe bananas that you aren’t ready to bake with, peel them first and then place them in a resealable plastic bag in the freezer. Most banana bread recipes call for about three ripe bananas, so I freeze them in groups of three and defrost when the baking mood strikes.
How To Make Banana Nut Muffins
To begin, make the walnut topping: In a small bowl, toss the nuts with the honey and cinnamon until the nuts are evenly coated (the mixture will be sticky). Set aside.
Next, combine the dry ingredients for the muffins in a medium bowl.
Whisk and set aside.
In a large bowl of an electric mixer, combine the butter, sugar and honey.
Beat until fluffy, about 2 minutes.
Beat in the eggs one at a time.
Add the banana, vanilla, and yogurt (or sour cream).
Beat until blended (the batter will look grainy; that’s okay).
Add the dry ingredients.
The batter will look like this.
Spoon the batter into the prepared muffin tin (the cups will be very full) and sprinkle evenly with the nut topping.
Bake the muffins until the tops are golden and domed, 25 to 28 minutes.
Let the muffins cool in the pan for 5 minutes, then turn them out onto a rack and let cool for at least 10 minutes before serving.
More ways to use up your Overripe Bananas:
- Banana Bread
- Chocolate Banana Bread
- Banana Bread with Coconut & Pecans
- Chai-Spiced Banana Bread
- Banana Chocolate Chip Muffins
- Marbled Chocolate Banana Bread
Banana Nut Muffins
Lightly sweetened with honey, these fluffy banana nut muffins are a delicious way to use up overripe bananas.
For the Walnut Topping
- 1 cup chopped walnuts
- 1 tablespoon honey
- 1 teaspoon cinnamon
For the Muffins
- 1⅔ cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 stick unsalted butter, at room temperature
- ⅔ cup sugar
- ¼ cup honey
- 2 large eggs
- 1 cup mashed bananas, from 2 to 3 overripe bananas
- 1 teaspoon vanilla extract
- ⅓ cup Greek yogurt or sour cream (low fat is fine)
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
- Make the walnut topping: In a small bowl, toss the nuts with the honey and cinnamon until the nuts are evenly coated (the mixture will be sticky). Set aside.
- For the Muffins: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl of an electric mixer, beat the butter, sugar, and honey until fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula if necessary. At medium speed, add the eggs one at a time, beating until fully incorporated between additions. Add the mashed bananas, vanilla, and yogurt (or sour cream) and beat until blended (the batter will look grainy; that's okay). Add the dry ingredients and mix on low speed until well blended.
- Spoon the batter into the prepared muffin tin (the cups will be very full) and sprinkle evenly with the nut topping. Bake the muffins until the tops are golden and domed, 25 to 28 minutes. Let the muffins cool in the pan for 5 minutes, then turn them out onto a rack and let cool for at least 10 minutes before serving.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
- Serving size: 1 muffin
- Calories: 302
- Fat: 15 g
- Saturated fat: 6 g
- Carbohydrates: 38 g
- Sugar: 21 g
- Fiber: 2 g
- Protein: 5 g
- Sodium: 216 mg
- Cholesterol: 52 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
I never bother making a single batch of these, since it lasts about 12 minutes. I would do double, and sometimes triple. The muffins keep for a few days and my school-aged children love having them for breakfast.
Since not everyone likes nuts, I omit them, but add the cinnamon to the dry ingredients. They turn out amazing every time!
Loved these muffins! Add chocolate chips, and double the topping recipe. Absolutely amazing muffins. ILTSM!!!!!!!
These turned out perfectly light and fluffy with a domed top, I did reduce sugar to 50g and honey to 50g as I prefer them less sweet. I loved the topping. Thank you so much for this recipe
OMG Delicious! These muffins were absolutely delicious. Like all your recipes. Perfect in every way.
As others noted I also had overflowing issues, they didn’t dome just formed a puddle on top. Maybe I would make them again but only fill the muffin tray halfway and not expect the mushroom shape. I tried baking them first on high temperature and then lowering it after 5 minutes, but it didn’t help the same think happened.
Other than looks they taste great I enjoyed them with Nutella!
Made these muffins today, unbelievably good! The walnut/cinnamon topping was unique and the muffins were delicious, light and flavorful!
Thank you for another exceptional recipe!
Jenn- you’ve done it again! Wouldn’t change a thing. Delicious! And bookmarked it for future baking.
These are amazing!! Love the walnut topping. Cooked exactly as stated in recipe and they were perfect! Thank you for another great recipe Jenn.
Really delicious banana nut muffins! I added some chocolate chips to the batter and will definitely make them again. Thanks for the recipe!
Absolutely amazing muffins! I modified to make them vegan and they came out delicious! Wow, I could eat these everyday! Thank you so much for the recipe and inspiration!
These turned out great. Really yummy. This is my new favorite banana muffin recipe!
Fabulous!!!, Came out perfect, and looked beautiful!!
This is my go-to recipe for my overripe bananas…. love the fluffy texture but I my muffins are always flat – they don’t rise like they should with the dome top… all my ingredients are fresh… so not sure why this happens every time… any advise…. thank you! (we lived a sea level and now are at 4100′ so it happened at both areas…)
Hi Kimberley, I’m sorry you’ve had a problem with these doming. What brand of flour do you use?
I’d recommend giving King Arthur all-purpose flour a try (it has a higher protein content and gives more structure to muffins, cookies, etc.). You could give these a try again with that or just add 2 extra tablespoons of flour to the mixture. You should get move of a dome with either of these options.
Just made them and I already ate 2. So easy to make and they are delicious. A nice change from banana bread
I am at 3500 feet and made similar adjustments to those made by Craig, comment below. I had to use raw unsalted cashews, as we do not buy peanuts because we cannot get good ones here. As I scooped batter into the muffin cups, I realized the batter was so much lighter and fluffier than other muffins I have made. They have turned out to have a lovely taste and a great texture. Like Craig, this will bethe go to banana muffin recipe for me. Thanks again for making me look good!
I forgot to leave a star rating with my comment. 5-Star recipe!
These were outstanding banana muffins and the ones I’ll bake from now on.
I live in Santa Fe at 7000′, so to adjust for high altitude I reduced the baking powder / soda by 1/4 tsp and cut the sugar to 100g. Because baked goods tend to rise too quickly and collapse in the mountains, I baked them at 375 for 10 minutes then reduced the temp to 350. Perfect rise, beautiful crumb.
I did add a bit of cardamom to the dry ingredients (because I’m Norwegian and we add it to everything) and sprinkled the tops with flaky salt before baking. Cheers.
These came out awful! They dripped all over my oven and burned before being fully baked in the middle. A waste of time and ingredients! I bake ALL the time, so it’s not my oven or a mistake with the ingredients.
Delicious muffins! I didn’t add the honey to the batter and they were sweet enough just with the sugar.
Can you use wheat flour in these, or half wheat/half all purpose?
Yes, As you mentioned, I’d suggest starting by using half whole wheat and half all-purpose to make sure you like the texture. If you do like it, the next time you make these, you can up the ratio of whole wheat to white a bit more. Also, you may want to consider white whole wheat as it’s lighter and milder tasting than regular whole wheat flour (yet just as nutritious). I’d love to hear how they turn out!
4th time making these. I have to say the OG recipe is perfection as is. But this time I tried 1 Cup AP Flour and 2/3 Cup Whole Wheat flour. It was a success, no texture issue!
(Also I had 1/4 cup of left over browned butter in the fridge, so I let that come back to room temp, along with 1/2 stick regular unsalted butter and creamed with sugar, it turned out great! Added a nutty flavor, which we like.)
What a hit! Made these for my husband to have for his weekly breakfasts and he says they are fantastic. One change is we added chopped walnuts in the batter, just per his liking. Amazing. Thanks for creating a great recipe to share.
These banana walnut muffins are excellent!! I used 3 overripe bananas and sour cream. Instead of mashing the bananas by hand, I lightly puréed them with my immersion blender which saved some time and arm strength. The muffins turned out fluffy and delish and it’s taking all my strength and my fiancé’s not to eat them all this morning!
Delicious! Very tender and moist. I was out of honey, so used agave syrup, which seemed to work fine. A keeper.
Very fluffy, light and yummy!
Thank you Jenn for this recipe!
These are delicious. Normally I follow a recipe but they looked so yummy I couldn’t wait to try them. Did not have sour cream or Greek yogurt on but I did have yoplait oui French vanilla yogurt….crossed my fingers and gave it a try reducing the vanilla extract to 1/2 teaspoon. It worked beautifully, will try using Greek plain yogurt next thanks for the recipe!
These were wonderful. They were very flavorful, fluffy and perfectly moist. I’ve made muffins in the past and they always came out very dense. These were lovely. My family loved them. I used Namaste Organic Perfect Flour Blend Gluten-Free Flour and the sour cream version. It worked out wonderful. Even froze some for later. Thank you Jen. Love your cookbooks. 🙂
Hi Jenn! I don’t see any warnings re over mixing the batter in the instructions. Is it something to watch out for in this recipe? I’m a novice at baking so am worried. Thanks!
Hi Caroline, Unless otherwise specified, you generally want to mix ingredients for baked goods just until they’re fully combined as mixing them more than that can make them tough. Hope that clarifies and that you enjoy the muffins!
Just curious could I use browned melted butter or just melted butter instead of softened in this recipe? Then combine with the sugar?
Hi Chelsea, Unfortunately melted butter won’t work here — sorry!
Made these last week and were delicious. My husband raved that these were the best muffins he had ever had. Great recipe!
Tried this recipe today and it turned out to be so good and yummy. Thanks for sharing this great recipe.Will be giving this to our friends on Christmas.
I make muffins each week for our family and these are the most requested. When people outside of our family try them, they instantly ask for the recipe.
Wow! Another awesome recipe thank you so much for sharing. I made in mini muffin pans and cooked down my bananas first and ended up using five total. Used maple syrup in the batter and used cane sugar as well. Added in ~tablespoon of ground flax. The topping was incredible and I toasted the walnuts first. A perfect little bite! Thank you again!
These were absolutely amazing! So light and fluffy. Not to sweet. I can’t believe someone said they were dense. Mine turned out super fluffy. Another amazing recipe. I also got your new cookbook yesterday, can’t wait to try some of those recipes 😀
Hi Jenn. I made your banana nut muffins and they turned out awesome! I used almonds rather than walnuts, and I subbed coconut oil in place of the butter, trying to be healthy. It turned out really well. The batter seemed a little more liquid than your photo but they rose and baked up just fine!
Thanks for your excellent recipies!
Very yummy muffins! They turned out well
Hi jenn !
I made the banana nut muffins and out of the oven they tasted amazing! Moist and not too sweet! PERFECT
The nut topping is perfect and will definitely make again!
These muffins are so good. I used frozen, then thawed bananas and sour cream instead of yogurt. This is a keeper, thank you!
Hi, I thawed some frozen bananas for this and there is a lot of juice. Should I use the juice or drain the bananas? I had the bananas thawing for 24 hours and don’t know if I should use them or not. Thank you
Hi Kt, I’d drain them a bit. Hope that helps!
I am a HUGE Jenn fan!! And these muffins are just one reason why. She brings up the level of a simple banana muffin to extraordinary. If you’re not following her yet you should sign up!
These are sooooo delish! I had the same problem though that a few others mentioned. Mine didn’t rise too well. Instead, the tops the spread into each other. I plan to try again. Any tips? Less batter? More baking powder? Higher temp initially? Thanks!
Hi Jenny, What brand of flour are you using?
Trader Joe’s All Purpose
Hmmm…okay I don’t think the flour is the issue. Did you by chance make any substitutions?
These are delicious.
Best banana nut muffin recipe I’ve tried !!!
Absolutely loved these muffins. Moist, fluffy and delicious. Some seem to have had some mishaps. My first attempt had to do with an over hot oven temperature. Investing in an oven thermometer fixed that so for my second try today, I adjusted the temperature accordingly. Because my oven is 15 degrees hotter than normal, I baked these at 335 and had perfect results! Thank you for a wonderful recipe!
Yummyum. But mine stuck to the paper liners. Any suggestions?
Thanks Jenn. Love you’re recipes.
Hi Mary, Sorry to hear they stuck to the liners! If you make them again, I’d suggest spraying the liners with nonstick spray. Hope that helps!
Try using parchment liners. I find they come off easily.
These muffins are a WOW, Jenn! I definitely will use the pecans rolled in honey and cinnamon on my pancakes before flipping them over as well. Would these nuts also work on top of a banana bread loaf, or is that too long for them? Thanks for this awesome recipe.
So glad you liked these! I do think the pecans would work on top of the banana bread. (If you find that they’re getting too browned while the banana bread is baking, just loosely lay a piece of foil over top of the loaf pan.) Hope that helps!
I discovered recently than I’m allergic to honey. Any problem w/ substituting maybe light corn syrup for the honey in the topping? Equal amounts?
You could use corn syrup, Lyle’s golden syrup, or maple syrup (an equal amount). Hope you enjoy!
These taste delicious but the texture and consistency is completely off.
I’ve tried making them a few times and every time the insides are way too dense and the muffins also seem deflated. Not at all light and fluffy like they are meant to be. Same issues as others have mentioned.
After some research it seems that the baking soda and powder in this recipe is completely off. Less soda should be used.
I’ve had the same issue 3 times now, thought it was either the type of flour or maybe old baking powder or soda. Can’t quite figure it out, but they do taste great, just tired of them running over into the bottom of the oven.
I wish I could post the picture I took, these came out just like your photo and were absolutely delicious! I followed the recipes to a tee, they were not overly sweet at all. I didn’t add, I didn’t subtract. I followed the recipe. I did use whole sour cream, and I used a local very good honey. They didn’t spread like a few others said theirs had. They were full and they did dome like you said they should. My neighbor had surgery the other day and I brought over a half dozen of them right out of the oven for her and her hubby and she text me after and said, OMG, these look beautiful and taste amazing! I have used your recipes for a long time now and they are always the best. My husband always says, when I make a new dinner or dessert, “is this Jens recipe? You are on a first name basis in this household! Lol
You are and will continue to be my go to chef!
Glad you (and your neighbors) enjoyed these (and I’m flattered to be on a first-name basis in your house)! 🙂
Delicious!! I baked at 425 for the first 5 min and then 350 for the rest of time (created more of a peak). The topping on these muffins were the best! Thank you!
Can I use flax eggs (1 T ground flax seed + 1.5T water) instead of eggs?
Hi Connie, I’ve never made these with flax eggs, so I can’t stay for sure, but I suspect it should work. Also, two of the best substitutes I’ve heard about (I haven’t personally tried either of them) are a combination of water, oil, and baking powder, and carbonated water. Scroll down to the bottom of this article for more information about both. Hope that helps!
Hi Jen! I love your recipes and always get compliments on EVERY SINGLE ONE I make!!:). This one was a little weird for me, though. I followed the instructions exactly, but the muffins actually overflowed and dripped to the bottom of the oven. Any clues on what may have gone wrong?
Hi Jennifer, glad you like the recipes but sorry you had a problem with this one! This calls for both baking powder and baking soda. Is there any chance that you omitted one of those?
Hi Jen! I used one teaspoon of each and I just checked the packets to make sure. Regardless, they were (I use the past tense because I just pounded the last two AND gave some to a neighbor who also finished them) DELICIOUS and I will definitely make them again…with a baking sheet underneath!!:)
Hmmm… that’s a head-scratcher! Well glad you enjoyed them regardless and that you know now to put a baking sheet under the muffin tine! 🙂
First off, let me say I’m slowly making my way through the recipes on this site because every single one has been an absolute hit 🙂 Thank you!!
I must have messed something up here because my muffins didn’t rise quite like yours, the tops are more like pancakes. And I notice that my muffin tin is full of melted butter that must have seeped through the liners. It’s a lot. I wonder if that’s also impacted the texture, which is good but not great.
Any idea what could have gone wrong here, Jenn? I believe I followed the recipe to a “T”.
All of that said, certainly won’t go to waste 🙂
Glad you’ve enjoyed the recipes but sorry to hear you had a problem with this one! I’m trying to figure out what may have gone wrong for you but am coming up blank. You mentioned that you followed the recipe exactly, but because these muffins are generally very predictable for people, I’m wondering if perhaps you made a measuring mistake.
Perhaps your butter was too soft? I’ve had similar issues when my butter had been out in our hot kitchen in summertime.
I would say it has to be a measuring error. I too experienced a mishap the first time making these. While delicious, I felt the texture was off and I realized it may have been over baked because my oven gets too hot. My second try, using an oven thermometer and adjusting the temperature accordingly, they came out perfectly. Fluffy, moist and delicious! Thank you for a great recipe!
This became a recipe staple the day I made them. We can’t decide which muffins we like best though, these or your chocolate muffins in your current cookbook. Thank you for all you do, we use a lot of your recipes and really enjoy them. We even pre-ordered your next cookbook.
I make them every week they are so good!
These are delicious – the honey flavor and aroma are so nice. The recipe is very forgiving; I was not at all fussy about measuring (sort of eyeballed the flour and the sour cream, and used a little too much banana rather than letting it go to waste), and still they were lovely.